Crispy Garlic Butter Potatoes (Printable)

Golden crispy potatoes with garlic butter and herbs making a perfect flavorful side dish.

# What You Need:

→ Potatoes

01 - 2 lbs baby Yukon Gold or red potatoes
02 - 1 tbsp salt (for boiling water)

→ Garlic Butter

03 - 4 tbsp unsalted butter, melted
04 - 2 tbsp extra virgin olive oil
05 - 4 garlic cloves, minced
06 - 1 tsp sea salt
07 - ½ tsp freshly ground black pepper
08 - 1 tbsp fresh parsley, finely chopped
09 - ½ tsp smoked paprika (optional)

# Step-by-Step:

01 - Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
02 - Place potatoes in a large pot, cover with cold water, add 1 tablespoon salt, bring to a boil, and cook for 15–20 minutes until tender.
03 - Drain potatoes and let them steam dry in a colander for 2–3 minutes.
04 - Arrange potatoes on the baking sheet spaced apart, then gently flatten each to about ½ inch thick using the bottom of a glass or potato masher.
05 - In a small bowl, whisk together melted butter, olive oil, minced garlic, sea salt, black pepper, parsley, and smoked paprika if using.
06 - Spoon or brush the garlic butter mixture generously over each smashed potato.
07 - Roast in the oven for 20–25 minutes until golden and crispy at the edges.
08 - Remove from oven, sprinkle with extra parsley, and serve immediately.

# Expert Suggestions:

01 -
  • The edges get so crispy they shatter like chips, while the centers stay soft and buttery.
  • Garlic butter seeps into every crack and crevice, making each bite ridiculously flavorful.
  • Theyre easy enough for a weeknight but impressive enough to serve at a dinner party.
  • You only need one pan and a handful of ingredients you probably already have.
02 -
  • Dont rush the boiling step, if the potatoes arent tender enough, they wont smash properly and youll end up with chunks instead of flat crispy discs.
  • Let the potatoes steam dry after draining, even just two minutes makes a huge difference in how crispy they get.
  • Use a generous hand with the garlic butter, the potatoes soak it up and thats where all the flavor lives.
03 -
  • Press the potatoes gently but firmly, you want them flat enough to crisp but not so hard that they fall apart completely.
  • If your oven runs hot, check the potatoes at 20 minutes to avoid burning the garlic on top.
  • For an extra flavor boost, toss a few whole garlic cloves onto the baking sheet and roast them alongside the potatoes, then mash them into the butter before serving.
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